It’s been a cold winter this season in Colorado but that doesn’t mean you have to skip out on grilling outside. These seven simple tips will still produce the juiciest meats even if you have to wear a parka while doing it!
Cooking in an enclosed area or under a porch or overhang is never advisable but you can still move your grill closer to your home. If possible, reposition your grill where it is out of the cold gusts of winter.
If you have a propane grill, be sure to have an extra tank on hand. Colder temps mess with the amount of fuel needed to properly cook your meats when compared to those spring and summer temperatures.
Avoid using a plate or anything that is not covered when transporting your meats from the grill to the kitchen. Your best bet is using ceramic cookware that has a lid.
Have your grill fired up and at optimal temps before bringing out your meat in that covered ceramic cookware. On average, you will need at least five extra minutes or even more to get the right temperature.
If your grill takes longer to heat up your meats will have the same problem. Count on adding 20 minutes additional cooking time per pound if temps drop below 45 degrees F. This especially applies to meats such as chicken.
Don’t waste any time getting your meats transported to the grill. Close that lid as fast as you can to keep the heat trapped and from temperatures quickly dropping.
The thicker the cut of meat, the longer you will have to cook it. If you don’t want to use extra propane or worry that a roast, chicken or turkey won’t be ready in time, go with leaner or thinner cuts of meat such as pork chops.
Make sure you bundle up while you’re out there and invest in a meat thermometer to get the optimal temperature for your cooked meats since you are working against frigid weather!